Nahrungsantigenen

Nahrungsantigenen, also known as food antigens, are substances found in food that can trigger an immune response in certain individuals. These antigens are typically proteins or glycoproteins that the immune system recognizes as foreign, leading to the production of antibodies. The immune response to Nahrungsantigenen can manifest in various forms, including food allergies, food intolerances, and food sensitivities.

Food allergies are the most severe reactions to Nahrungsantigenen, involving the immune system's production of immunoglobulin E (IgE) antibodies. These antibodies bind to the antigens, triggering the release of histamine and other chemicals that cause allergic symptoms, which can range from mild, such as hives or itching, to life-threatening, such as anaphylaxis. Common food allergens include peanuts, tree nuts, shellfish, fish, milk, eggs, soy, and wheat.

Food intolerances, on the other hand, do not involve the immune system but can still cause discomfort and other symptoms. These reactions are often due to the body's inability to properly digest certain components in food, such as lactose in dairy products or gluten in wheat. Symptoms of food intolerances can include bloating, gas, diarrhea, and abdominal pain.

Food sensitivities are less well-defined but can cause a range of symptoms similar to both allergies and intolerances. These reactions may involve the immune system but do not typically produce IgE antibodies. Identifying and managing Nahrungsantigenen requires careful diagnosis and often involves avoiding or reducing exposure to the specific food antigens that trigger the immune response.